| Autor: |
Margalida Joy, L. González-Calvo, Guillermo Ripoll, Jorge H. Calvo, F. Molino |
| Rok vydání: |
2014 |
| Předmět: |
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| Zdroj: |
Journal of the Science of Food and Agriculture. 95:103-110 |
| ISSN: |
0022-5142 |
| DOI: |
10.1002/jsfa.6688 |
| Popis: |
BACKGROUND The use of concentrates supplemented with α-tocopherol in animals is an effective method to reduce the oxidative processes that occur in meat products. The high cost of α-tocopherol requires accurate feeding, so it is necessary to define the minimum period of α-tocopherol concentrate supplementation that will ensure an acceptable meat quality. Indoor concentrate-fed light lambs (n = 35) were supplemented with 500 mg dl-α-tocopheryl acetate (VE) kg−1 concentrate for a period of between 4 and 28 days before being slaughtered at 22–24 kg body weight. Control lambs (n = 12) were not supplemented with α-tocopherol. RESULTS The α-tocopherol content in both plasma and muscle tissues increased significantly with the length of supplementation (P < 0.001). The thiobarbituric acid-reactive substance (TBARS) concentration in meat decreased exponentially when the muscle α-tocopherol concentration was increased to 0.61–0.90 mg kg−1 fresh meat (P < 0.05). After 7 days of display, the formation of metmyoglobin (MMb) decreased significantly as the α-tocopherol content increased to 0.31–0.60 mg kg−1 meat (P < 0.05). CONCLUSION A range of 0.61–0.90 mg α-tocopherol kg−1 fresh meat protected fresh lamb meat from lipid oxidation and MMb formation. This level can be achieved by supplementation with 500 mg VE kg−1 concentrate for a period of 7–14 days before slaughter. © 2014 Society of Chemical Industry |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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